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Author : Rahil Rezaei; Morteza Khomeiri; Mahdi Kashaninejad; مصطفی مظاهری طهرانی; Mehran Aalami; Rahil Rezaei; Morteza Khomeiri; Mahdi Kashaninejad; Mostafa Mazaheri Tehrani; Mehran Aalami

Year: 2015

Abstract:

Abstract The present study investigated the effects of resistant

starch concentration (0, 1, 2 %), aging time (2, 13, 24 h)

and aging temperature (2, 4, 6 °C) on the physicochemical

properties of frozen ...

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Type: Journal Paper

Author : Rahil Rezaei; Morteza Khomeiri; Mahdi Kashaninejad; Mehran Aalami; Mostafa Mazaheri-Tehrani

Year: 2017

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Kinetics of peroxidase inactivation, color and temperature changes during pumpkin ( Cucurbita moschata ) blanching using infrared heating

Type: Journal Paper

Author : Seyedeh Narges Jamali; Mahdi Kashaninejad; Alireza Asadi Amirabadi; Mehran Aalami; Morteza Khomeiri

Year: 2018

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Combined infrared-vacuum drying of pumpkin slices

Type: Journal Paper

Author : Seyyed Hossein Hosseini Ghaboos; Seyed Mahdi Seyedain Ardabili; Mahdi Kashaninejad; Gholamhassan Asadi; Mehran Aalami

Year: 2016

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Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Novel hybridized infrared-hot air method for roasting of peanut kernels

Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris) Juice

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

Effect of resistant starch and aging conditions

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin ( Cucurbita moschata ) blanching using infrared heating

Combined infrared-vacuum drying of pumpkin slices

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Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Novel hybridized infrared-hot air method for roasting of peanut kernels

Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris) Juice

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Spaghetti making potential of Indian durum wheat varieties in relation to their protein, yellow pigment and enzyme contents

Effect of resistant starch and aging conditions

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin ( Cucurbita moschata ) blanching using infrared heating

Combined infrared-vacuum drying of pumpkin slices